Lobster House Degrades its Sanitary Rating
3527 N Pine Island Rd
Sunrise, FL 33351
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Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is being used as a scoop for duck sauce in the walk-in cooler.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of old food debris in a strainer where the waste water drains of the wok cooking station.
Basic - Build-up of grease on nonfood-contact surface. Observed a build-up of grease a food debris on the shelving under the prep area opposite the seasoning cart on the cook's line.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 serving spoons and one scoop in a container of standing water with a temperature of 85° in the kitchen.
Basic - Reuse of single-service articles. Observed that ketchup squeeze bottles are being re-used for other foods or sauces.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in a GE household refrigerator in the kitchen.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed a kitchen employee do this. Had to inform him of the need to properly wash hands before putting on gloves which he then did. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a kitchen employee cutting cooked pork bare handed. He then put on gloves without washing hands. After being informed of the need to properly wash hands, he then did. Stop sale issued on the pork. **Corrected On-Site**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a aresol can of ant and roach spray in the kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water left at 82° on the cook's line since yesterday. Stop sale issued.
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp stored on the top shelf in a refrigerator above prepped broccoli and green onions in the kitchen.
High Priority - Stop Sale issued due to adulteration of food product. Bare hand contact with cooked pork.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cornstarch in water left at room temperature since yesterday. Cooked chicken feet and cooked rice noodles in a non-working refrigerator.
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no last dates used on all the fresh clam and oyster tags. **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled. Observed 2 in use cutting boards that a heavily soiled on the cook's line.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The on duty cook.
Intermediate - No probe thermometer provided to measure temperature of food products. Provided a probe thermometer. **Corrected On-Site**
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag in 2 different boxes of oysters in the walk-in cooler.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The on duty cook.
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. A GE household refrigerator in the kitchen.
Intermediate - Reach-in cooler shelves soiled with food debris. Observed this in the whirlpool refrigerator in the kitchen.
No Violations Were Observed
No Violations Were Observed
Basic - Floor tiles cracked, broken or in disrepair in walk in cooler. **Warning**. Must be complied by next routine inspection.
Basic - Floors not constructed to be easily cleanable, walk in cooler. **Warning**. Must be complied at next callback.
Basic - Leaking pipe at plumbing fixture, prep sink/ 2 compartment sink by ice machine in kitchen. **Warning**. Must be complied by next callback inspection.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, cooked lobster stored in freezer chest. **warning". Must be complied by next callback inspection.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. John Wu manager on duty with expired certificate. **Warning**. Must be complied by next callback inspection.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, stove. **Warning**. Must be complied by next callback.
Basic - Accumulation of food debris/soil residue on soap dispenser, by ice machine. **Warning**
Basic - Build-up of mold-like substance on nonfood-contact surface, walk in cooler floor. **Warning**
Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on cookline. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Floor tiles cracked, broken or in disrepair in walk in cooler. **Warning**
Basic - Floors not constructed to be easily cleanable, walk in cooler. **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
Basic - Leaking pipe at plumbing fixture, prep sink/ 2 compartment sink by ice machine in kitchen. **Warning**
Basic - No hot running water at mop sink. **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, cooked lobster stored in freezer chest. **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Warning**
Basic - Soiled reach-in cooler gaskets. **Warning**
Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
Basic - Stored food not covered in walk-in cooler, dumplings. **Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. John Wu manager on duty with expired certificate. **Warning**
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, stove. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times, blocked by cart, by prep sink. **Warning**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.ducks that were prepared onsite, frozen stored in reach in freezer. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, dumplings in walk in cooler. **Warning**
Basic - Floor tiles cracked, broken or in disrepair inside the walk-in cooler. **Repeat Violation** **Warning**
Basic - Leaking pipe at plumbing fixture under the 2 compartment sink in the kitchen. **Repeat Violation** **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed that cooked lobster is being stored in a chest freezer in thank you bags. **Warning**
Basic - Wall soiled with accumulated grease behind the cooking equipment on the cook's line. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is used to scoop sauce in the walk-in cooler. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable on the cook's line. **Warning**
Basic - Dead roaches on premises. 1 on a counter in the kitchen near the store room. 4 on the floor in the store room. 2 on the floor under the dish machine dry board. 1 on top of the dish machine. 3 on the floor under the 2 compartment sink in the kitchen. 1 on the floor on the cooks line by the deep fat fryer. 3 on the floor next to a refrigerator in the kitchen. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employee **Corrected On-Site** **Warning**
Basic - Floor tiles cracked, broken or in disrepair inside the walk-in cooler. **Repeat Violation** **Warning**
Basic - Food stored on floor. Observed a sack of potatoes on the floor in the walk-in cooler. **Warning**
Basic - Grease accumulated under cooking equipment. Under and around the deep fat fryer on the cook's line. **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line. **Repeat Violation** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. The bottom microwave oven in the kitchen. **Repeat Violation** **Warning**
Basic - Leaking pipe at plumbing fixture under the 2 compartment sink in the kitchen. **Repeat Violation** **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed that cooked lobster is being stored in a chest freezer in thank you bags. **Warning**
Basic - Wall soiled with accumulated grease behind the cooking equipment on the cook's line. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green onions for later use. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 on a cart in the kitchen near the store room. 1 on a counter in the kitchen near the store room. 2 on the top of the dish machine. About 10 on the side of the 2 compartment sink in the kitchen. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
Intermediate - Cutting board(s) stained/soiled on the cook's line. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. John Wuu. Scheduled to take the test in 2 weeks. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ducks that were cooked on site and frozen stored in a reach-in freezer. **Repeat Violation** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of food debris on the legs supporting the work tables for the dish machine.
Basic - Floor tiles cracked, broken or in disrepair inside the walk-in cooler.
Basic - Food debris/dust/grease/soil residue on exterior of oven. The old looking stove to the right of the deep fat fryer in the kitchen.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water with a temperature of 81° on 2 prep tables in the kitchen.
Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line in the kitchen. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. Observed the inside top of the bottom microwave oven in the kitchen is soiled with food debris.
Basic - Leaking pipe at plumbing fixture. Observed a leaking pipe under the 2 compartment prep sink in the kitchen.
Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs above unwashed produce in the walk-in cooler. **Corrected On-Site**
Basic - Shelfs under preparation tables soiled with food debris on the cook's line.
Basic - Stored food not covered in walk-in cooler. Cooked, cooled lobster and cooked wonton noddles.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The 2 shelves nearest the walk-in cooler door.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found 0 ppm chlorine when tested.
High Priority - Live flies in kitchen. Observed flies flying around in the kitchen.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked duck observed in a reach-in freezer.
Intermediate - Torn packages/bags of food exposing the contents to contamination. Observed a large bag of corn starch that was torn open in the dry store room. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Fried noodles.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The strainer for the wok station has food debris in it from yesterday.
Basic - Floor tiles cracked, broken or in disrepair. Inside the walk-in cooler.
Basic - Ice scoop handle in contact with ice.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reach-in coolers.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Stored food not covered in walk-in cooler. Cooked rice.
Basic - Unnecessary items on the premise. Non-working range and broiler.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice, soup, gravy, lobster meat and wontons.
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked rice, soup, gravy, lobster meat and wontons.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The freezers of 2 whirlpool Refridgerators
Intermediate - Interior of refrigerator soiled with accumulation of food residue. Pull out drawer in reach-in coolers.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and sauces in walk in cooler **Admin Complaint** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit . cleaned cut plant food 47 f .Corrective action - moved in another reach in cooler
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Admin Complaint**
Basic - Walk-in cooler gasket torn/in disrepair.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves by dishwasher
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.small oven
Intermediate - Interior of refrigerator soiled with accumulation of food residue.all and in freezer **Admin Complaint**
Basic - Soil residue build-up on nonfood-contact surface.utensils handles
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Sides of equipments
Basic - Shelf under preparation table soiled with food debris. **Admin Complaint**
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Leaking pipe at plumbing fixture.HWS
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
Basic - Open dumpster lid.
High Priority - Dead flies in dry storage **Corrected On-Site**
Basic - Food debris accumulated on dry storage floor. **Admin Complaint**
Basic - Floor tiles missing in walk in cooler
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wall soiled with accumulated food debris.
Basic - Objectionable odor in establishment.
Basic - Floor soiled/has accumulation of debris. In walk in cooler
Basic - Improper storage of maintenance equipment that interferes with cleaning.
No Violations Were Observed
Critical - Observed food with mold-like growth. Three large pot of creamy sauces- Stop sale issued
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Creamyy sauces in walk in cooler
Critical - Observed torn packages/bags of food exposing the contents to contamination Flour
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets. Reach in freezer
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Utensils
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Reach in coolerRepeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipmentsRepeat Violation.
Observed residue build-up on nonfood-contact surface.Shelves in kitchenCorrected On Site. Repeat Violation.
Critical - Observed screen in door torn/in poor repair.
Observed food debris accumulated on floor under equi[pments.
Observed food debris accumulated on floor in dry storage room.Repeat Violation.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
Violation: 29-06-1Plumbing improperly installed. Laundry hose draining into three compartment sink Repeat Violation.
Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Only copy - Shalll provide the original- This violation must be corrected by : 05/29/12.
Critical - Working containers of food removed from original container not identified by common name. Water
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler- Just repaired- Live lobster packed on ice only in walk in cooler. See invoicesCorrected On Site.
Critical - No thermometer provided to measure temperature of food product.
Critical - No conspicuously located thermometer in holding unit.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
In-use utensil not stored with handle above the top of potentially hazardous food and the container.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed cutting board grooved/pitted and no longer cleanable.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Reach in cooler
Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface. Shelves in kitchen-
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
Plumbing improperly installed. Laundry hose draining into three compartment sink Repeat Violation.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Observed objectionable odors in walk in cooler and dishroom area-
Critical - Observed the presence of dead insects in dry storage room
Observed grease accumulated under cooking equipment.
Observed food debris accumulated on walk in cooler floor.
Observed food debris accumulated on dry storage floor.
Observed wall soiled with accumulated black debris in dry storage area.
Observed unnecessary items on the premise.
No copy of latest inspection report.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Only copy - Shalll provide the original- This violation must be corrected by : 05/29/12.
Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.Repeat Violation.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface.Walk in cooler shelves
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Bar area Repeat Violation.
Violation: 42-11-1Observed unnecessary items on the premise. Bar area
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sour cream at 62 * FRepeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked lobster in walk icoolerRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs-Corrective action- back in reach in cooler-
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream by server line at 62* F- Stop sale issued-
Critical - Food not stored in a clean location - Lobster water tank-
Critical - Observed uncovered food in holding unit/dry storage area.Chips by server line-
Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.Repeat Violation.
Wash solution not clean. Dishwasher cycle improper
Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Critical - Observed soil residue in storage containers.
Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Food brush
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Steamer
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All reach in cooler-Repeat Violation.
Critical - Observed interior of reach-in freezersoiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface.Walk in cooler shelves
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sides of all hot holdings equipments
Observed single-service articles stored without protection from contamination. Straws
Critical - Hot water not provided/shut off at employee hand wash sink. Bar area Repeat Violation.
Plumbing improperly installed. Laundry wash disposed into three comptment sinkRepeat Violation.
Plumbing system in disrepair. One faucet on three compartment sink- Faucet not reaching the third comparment-Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees. Bar area Repeat Violation.
Critical - Observed objectionable odors in dishroom and kitchen
Observed grease accumulated on walk in cooler floor.
Critical - Observed toxic item stored by utensils. All pourpose cleaner stored by utensils on shelve by dishwasher-Repeat Violation.
Critical - Observed toxic item improperly stored. Paint in dry storage room
Observed unnecessary items on the premise. Dry storage-
Observed unnecessary items on the premise. Bar area
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various dishes refrigerator and walk in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice stop sale, pasta stop sale
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 47,49 walkin cooler overnight not cool Corrected On Site. stop sale
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. whirlpool refrigerator cannot use until able to maintain temperature
Critical - No thermometer provided to measure temperature of food product. various refrigerators
Critical - Observed potentially hazardous food thawed at room temperature.chicken in sink
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables
Critical - Observed uncovered food in holding unit/dry storage area. rice walk in cooler
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scooper stored on prep table and bar scooper stored on unclean surface Repeat Violation.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Observed employee with no hair restraint.
Observed cutting board grooved/pitted and no longer cleanable.
Food-contact surface not smooth and easily cleanable. rusty shelving walk in cooler
Observed nonfood-grade containers used for food storage. grocery bags used in freezer, coolers to store food
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets. all units
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All refrigerators
Critical - Hot water not provided/shut off at employee hand wash sink. bar Repeat Violation.
Critical - Establishment drainage system not designed and installed properly. drainage for washing machine not properly installed, drain hose running into 3 compartment sink
Plumbing improperly installed. Faucet over center compartment sink doesn't reach ouutside compartments
Critical - Air gap not installed. kitchen area ice machine
Critical - No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
Observed attached equipment soiled with accumulated dust.walk in cooler fan guard
Observed personal care item stored with clean dishes. keys on saucers, hairspray, phones, shoes stored on bottom of prep table cookline
Critical - Observed toxic item improperly stored.Oven cleaner stored over prep sink, oven cleaner stored under prep table
Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
Critical - Observed food stored on floor,bag with cabbages in walkin cooler.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, server plating salad.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, dried noodles.
Observed ice scoop with handle in contact with ice, by wait station .
Critical - Observed hand wash sink used for purpose other than washing hands, by bar. Repeat Violation.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
Critical - No cleaning agent provided for dishwashing machine.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Observed food-contact surfaces encrusted with soil deposits, lobster tank in front with green mosslike substance.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in Garland Oven.
Observed reuse of single-service articles, gloves.
Critical - Hot water not provided/shut off at employee hand wash sink,by bar area and mop sink/can wash.Repeat Violation.
Observed water draining onto floor surface, handwashing sink by bar area.
Plumbing system in disrepair by frontline bar area. Repeat Violation.
Observed leaking pipe at plumbing fixture by bar area.
Critical - Vacuum breaker mising at hose bibb by mop sink/can wash.
Critical - Handwash sink not accessible for employee use at all times, by bar. Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees by frontline. Repeat Violation.
Critical - Observed dead roaches on premises, approximately 12 in light shield in dishwashing area.
Observed wall soiled with accumulated food debris in dishwashing area. Repeat Violation.
Observed ceiling in disrepair in dishwashing area.
Ceiling not smooth and easily cleanable.
Critical - Displayed food not properly protected from contamination. LOBSTER TAN DIRTY
Critical - No oyster warning sign with required language provided.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
Observed attached equipment soiled with accumulated dust. Walkin fan
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grill
Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
Critical - Observed cloth used as a food-contact surface. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
Observed employee with no hair restraint.
Observed food debris accumulated on kitchen floor. Walkin Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. LOBSTER TANK DIRTY. OPAQUE WATER
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of microwave soiled.
Observed leaking pipe at plumbing fixture. 3 compartment sink.
Critical - Observed soil buildup inside ice bin. Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. Pork in walkin
Observed wall soiled with accumulated black debris in dishwashing area.Repeat Violation.
Observed wall soiled with accumulated food debris. BESIDE 3 compartment sink.Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Floors not maintained smooth and durable. Tiles missing.
Critical - Handwash sink not accessible for employee use at all times.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
Lights missing the proper shield, sleeve coatings or covers. Dry storage.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Side of stove.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of dishmachine.
Observed build-up of grease on nonfood-contact surface. Wok station.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed cloth used as a food-contact surface. Cover eggsrolls.
Observed cutting board grooved/pitted and no longer cleanable.
Observed employee with no hair restraint. Repeat Violation.
Observed equipment in poor repair. Crockpots.
Observed floor area(s) covered with standing water.
Observed food debris accumulated on kitchen floor.
Observed food debris accumulated on kitchen floor. Walkin cooler.
Critical - Observed food stored on floor. Clams.
Observed gaskets with slimy/mold-like build-up.
Observed grease accumulated under cooking equipment.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed nonfood-contact equipment in poor repair walkin cooler condensation.
Critical - Observed soil residue in storage containers.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. Cooked lobster.
Critical - Observed uncovered food in holding unit/dry storage area. Cornstarch in dry storage.
Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
Observed walk-in cooler gasket torn/in disrepair.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris. By sink Repeat Violation.
Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.